Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Put the
chicken (4)
into a shallow roasting tin, season, drizzle generously with olive oil and squeeze over the
lemon juice (1)
. Roast for 25-30 minutes, until the skin is crispy and the chicken is cooked through. Remove from the tray, set aside to cool a little, then shred.
2.
Place the
Collection crafted sourdough bread (150 g)
into the same tray you cooked the chicken in and toss with the juices. Roast for 10 minutes, until crisp.
3.
Meanwhile, put the
tomatoes (800 g)
into a colander over a bowl. Sprinkle with sea salt and set aside for 10 minutes.
4.
Whisk the
red wine vinegar (15 mL)
,
garlic (3 cloves)
and 2 tbsp extra virgin olive oil in the bowl with the tomato juices. Toss in the
onion (1)
,
basil (1 handful)
,
capers (8 g)
, tomatoes, toasted bread and shredded chicken. Finish with more fresh basil.